HOUSE OF ASIA
See the recipe
Quick Kimchi
Discover the recipe for the traditional Korean dish – Kimchi. The spicy-sour flavor of this dish comes from the spices and House of Asia products, which will surely make the preparation easier.
Ingredients
1 sachet House of Asia Kimchi Pastes
1 kg of Chinese cabbage
1 small carrot, cut into thin strips
1 grated apple
1 bunch of chopped green onions
Brine:
5 tablespoons of sea salt
2-3 liters of water
Rice gruel:
¾ cup of water
2 tablespoons of rice flour
1 tablespoon of sugar
Folder:
1 spoon PHouse of Asia ginger paste or 1 cm of grated ginger root
2 tablespoons House of Asia Garlic Pastes or 2 cloves of garlic, finely chopped
3 tablespoons House of Asia Light Soy Sauce
2 tablespoons SHouse of Asia fish osu
2 tablespoons Gochujang paste from Sempio chili peppers
2 tablespoons of sweet paprika powder
1 teaspoon chili flakes
1 onion, cut into slices
A method of preparing
1. Mix the water and salt thoroughly. Quarter the cabbage, then cut into smaller pieces. Place in a large bowl and pour the brine over it. Let it sit for an hour, then remove and thoroughly drain any excess water.
2. Meanwhile, pour water into a pot, add rice flour and sugar and cook until rice gruel forms, set aside to cool.
3. Place the paste ingredients in a bowl, grind and mix with the prepared rice gruel, then add the kimchi paste, carrot, apple and spring onion, and mix again.
4. Rub the cabbage thoroughly with the prepared mixture and place it in a jar or a sealed container (do not seal it airtight). Let it sit at room temperature for 4-6 days, until it releases its juices and becomes slightly sour. After this time, the kimchi is ready; remember to store it in the refrigerator.
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Vegetables 
Korean 
15-30 minutes 
Pasta 